|Photo from Derek Sheppard.|
Over the weekend, the second edition of my e-newsletter went out, and it included a link to one of our cafeteria's favorite recipes, Carrot Ginger Soup. I was hoping to give the recipe a whirl before I actually included it in the newsletter, especially since I was a bit wary of the huge portions of garlic and ginger: 1/4 cup each! But it turned out delicious, tasting just like the soup that's made in a much bigger batch for the Bastyr campus. Well, mine wasn't quite as smooth, since I didn't bother to pass it through a wire strainer after blending it. But it sure went down smooth!